Gluten-free folks, we’re here for you.
all through the holiday season. And I'm already thinking about what to do with the dough year-round, too.I can trace the inspiration for this dough to a recipe I came across a few years ago. It was a recipe for wheat-free sugar cookies in Alice Medrich's book. I was astounded by the simplicity of her recipe, and her claim that it could be used as the base for bar cookies as well as a number of cut out or slice and bake cookies. I trust Alice implicitly, so I gave it a go.
No, this dough doesmake a pie crust like a traditional pie crust. What it does make is a softer, sweeter pie crust that's buttery and crumbly and tender, yet strong enough to hold together when you take a slice out of the pie. The top edge has a satisfying crunch, and it's flavorful and rich and especially good with.
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